Pecan Pie
A glossy, caramel-like filling under rings of toasted pecan halves, in a flaky crimped butter crust.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Pecan pie is a Southern holiday classic, especially at Thanksgiving and Christmas: a sweet, gooey filling of brown sugar, corn syrup, butter and eggs that bakes into something like soft caramel, crowned with toasted pecans. Arranging the halves in neat rings takes a few minutes and makes the pie look like it came from a bakery.
The Thermomix® TM7™ makes the butter crust, chops part of the pecans for the inside of the pie and then melts the butter and mixes the filling. Bake it on a hot baking sheet so the bottom crust cooks through, and give it time to cool: the filling needs about 3 hours to set before you slice it.
Made in the Thermomix® TM7™
Pecan Pie
Makes: 1 pie, 23 cm (9 in), 8 slices
- Prep30 min
- Cook1 h
- Total5 h 30 min
- Serves8
Ingredients
Crust
Filling
Whipped cream
Instructions
- Place the flour, sugar, salt and cold butter in the mixing bowl and chop 5 sec/speed 5, until the butter is the size of peas. Add the ice water and mix 8 sec/speed 4, until the dough forms clumps. Shape into a flat disc, wrap and refrigerate for 1 hour.
- Roll the dough into a 30 cm (12 in) circle on a floured counter and fit it into a 23 cm (9 in) pie dish. Fold the edge under, crimp it and refrigerate while you make the filling. Put a baking sheet on the lower middle rack and preheat the oven to 180°C (350°F).
- Place the 75 g of pecans in the mixing bowl and chop 3 sec/speed 4. Sprinkle them over the bottom of the crust.
- Place the butter in the mixing bowl and cook 3 min/60°C (140°F)/speed 2, until melted. Add the corn syrup, brown sugar and salt and mix 20 sec/speed 3. Add the eggs and vanilla and mix 15 sec/speed 3, just until smooth.
- Pour the filling over the chopped pecans. Arrange the pecan halves on top in rings, starting from the outer edge and working toward the center.
- Bake the pie on the hot baking sheet for 50 to 60 minutes, until the filling is puffed and the center jiggles only slightly. Cover the edge with foil after 30 minutes if the crust is browning fast.
- Let the pie cool on a rack for at least 3 hours, so the filling sets.
- Wash and dry the mixing bowl well. Insert the butterfly whisk, add the cold cream, powdered sugar and vanilla, remove the measuring cup and whip 1-2 min/speed 3.5, watching through the lid opening, until soft peaks form. Serve each slice with a spoonful of whipped cream.
Tips
- Dark corn syrup gives a deeper, molasses-like flavor; light corn syrup gives a sweeter, more caramel flavor. Both work.
- For an even nuttier pie, toast all the pecans on a baking sheet for 8 minutes at 180°C (350°F) and let them cool before you start.
- The pie keeps 4 days covered in the fridge. Let slices sit at room temperature for 20 minutes before serving.
